Fine Dining Travellers

Fine Dining Travellers

Influencer Overview
Kategorien
Ranking
Global
247190
Land
11639
Netzwerk
Instagram (25.9k)
Statistik
25.9k Gesamtpublikum
1.53% Engagement Rate

Fine Dining Travellers

instagram.com
Fine Dining Travellers is one of the top influencer with 25879 audience and 1.53% engagement rate on Instagram. Check out the full profile and start to collaborate.
Publikum
25.9k
Engagement Rate
1.53%
Konten des Kanals

Feed

Over here, facing an extended lockdown but still managing to feel festive with the help of Ontario VQA wine! We have been keeping things merry and bright by experimenting with sparkling and icewine cocktails like the ‘VQA Winter Festival’ which is super simple and pretty perfect for Christmas morning brunch (recipe below): • 1oz sparkling riesling (we used Sprucewood Shores) • 1oz vodka • 1 oz freshly squeezed orange juice • 1/2 oz lemon juice • Cinnamon stick and orange slice for garnish Add the liquid ingredients in a shaker with ice, shake sharply, and strain into a rock glass. Add the garnish and voila, a deliciously light cocktail that goes down way too easy! The Sprucewood Shores riesling was included as part of a holiday gift box we received from Wine Country Ontario that was filled with so many wonderful locally curated treats. The riesling could also be swapped out for vidal icewine like the one we received from Sue-Ann Staff Estate. Our bevvies would not be complete without a few sweet and savoury snacks to go alongside! Accompanying the wines were: • Chipotle pecans from @jewelsunderthekilt • Ombre chocolates from @nadegetoronto • Icewine marshmallows from @pellerwines • Rose gold popcorn from @provisions_food_company • Celtic blue cheese from @glengarryfinecheese Plus a gorgeous crystal mixing glass, strainer and spoon from @cocktailemporium Cheers and Happy Holidays! @winecountryont @sprucewoodshores @sueannstaffestatewinery #VQA4theholidays #CheerstoVQA #cocktailsathome #shoplocal #winecountry #holidaycheer
Over here, facing an extended lockdown but still managing to feel festive with the help of Ontario VQA wine! We have been keeping things merry and bright by experimenting with sparkling and icewine cocktails like the ‘VQA Winter Festival’ which is super simple and pretty perfect for Christmas morning brunch (recipe below): • 1oz sparkling riesling (we used Sprucewood Shores) • 1oz vodka • 1 oz freshly squeezed orange juice • 1/2 oz lemon juice • Cinnamon stick and orange slice for garnish Add the liquid ingredients in a shaker with ice, shake sharply, and strain into a rock glass. Add the garnish and voila, a deliciously light cocktail that goes down way too easy! The Sprucewood Shores riesling was included as part of a holiday gift box we received from Wine Country Ontario that was filled with so many wonderful locally curated treats. The riesling could also be swapped out for vidal icewine like the one we received from Sue-Ann Staff Estate. Our bevvies would not be complete without a few sweet and savoury snacks to go alongside! Accompanying the wines were: • Chipotle pecans from @jewelsunderthekilt • Ombre chocolates from @nadegetoronto • Icewine marshmallows from @pellerwines • Rose gold popcorn from @provisions_food_company • Celtic blue cheese from @glengarryfinecheese Plus a gorgeous crystal mixing glass, strainer and spoon from @cocktailemporium Cheers and Happy Holidays! @winecountryont @sprucewoodshores @sueannstaffestatewinery #VQA4theholidays #CheerstoVQA #cocktailsathome #shoplocal #winecountry #holidaycheer
Over here, facing an extended lockdown but still managing to feel festive with the help of Ontario VQA wine! We have been keeping things merry and bright by experimenting with sparkling and icewine cocktails like the ‘VQA Winter Festival’ which is super simple and pretty perfect for Christmas morning brunch (recipe below): • 1oz sparkling riesling (we used Sprucewood Shores) • 1oz vodka • 1 oz freshly squeezed orange juice • 1/2 oz lemon juice • Cinnamon stick and orange slice for garnish Add the liquid ingredients in a shaker with ice, shake sharply, and strain into a rock glass. Add the garnish and voila, a deliciously light cocktail that goes down way too easy! The Sprucewood Shores riesling was included as part of a holiday gift box we received from Wine Country Ontario that was filled with so many wonderful locally curated treats. The riesling could also be swapped out for vidal icewine like the one we received from Sue-Ann Staff Estate. Our bevvies would not be complete without a few sweet and savoury snacks to go alongside! Accompanying the wines were: • Chipotle pecans from @jewelsunderthekilt • Ombre chocolates from @nadegetoronto • Icewine marshmallows from @pellerwines • Rose gold popcorn from @provisions_food_company • Celtic blue cheese from @glengarryfinecheese Plus a gorgeous crystal mixing glass, strainer and spoon from @cocktailemporium Cheers and Happy Holidays! @winecountryont @sprucewoodshores @sueannstaffestatewinery #VQA4theholidays #CheerstoVQA #cocktailsathome #shoplocal #winecountry #holidaycheer

Over here, facing an extended lockdown but still managing to feel Read More

396 74
Though Don Julio may be considered a carnivore’s paradise, dessert is not something that the restaurant overlooks. Incorporating the use of fire and traditional ingredients, their sweet offerings beautifully balance a meaty meal. First was a pancake parcel grilled golden and caramelized on the outside, filled with gooey dulce de leche on the inside (it was plate licking clean kind of good!) Second included strawberries that were lightly charred with orange zest alongside a light-as-air raw milk cream. Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #asado #parilla #steakhouse #dulcedeleche #pancake #strawberriesandcream
Though Don Julio may be considered a carnivore’s paradise, dessert is not something that the restaurant overlooks. Incorporating the use of fire and traditional ingredients, their sweet offerings beautifully balance a meaty meal. First was a pancake parcel grilled golden and caramelized on the outside, filled with gooey dulce de leche on the inside (it was plate licking clean kind of good!) Second included strawberries that were lightly charred with orange zest alongside a light-as-air raw milk cream. Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #asado #parilla #steakhouse #dulcedeleche #pancake #strawberriesandcream

Though Don Julio may be considered a carnivore’s paradise, dess Read More

411 19
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin
For the first time in the history of Latin America’s 50 Best Restaurants, the No. 1 position has relocated from its 7 year stronghold in Lima to Buenos Aires, Argentina! Don Julio jumped from last year’s No. 4 ranking to the top spot this year which was announced during the virtual ceremony earlier today. To many, Don Julio is considered the temple of the Argentine asado which draws hundreds to its doors each day. The owner, Pablo Rivero, descends from a long-line of butchers who raised free-range, grass-fed beef in Rosario, about 300km north of the capital city. In line with his family’s philosophy, the beef at Don Julio has been nurtured by the same method and typically aged no longer than a few weeks to obtain an optimal, balanced flavour. The wood-fire takes center stage at the restaurant where the use of variable heat enhances the natural, beautiful flavours of the ingredients. Our menu had all the classics including tender entraña (skirt steak), marbled bife de chorizo (sirloin), plush sweetbreads with lemon and salt, spiral acorn-fed pork sausage, goat tripe, and horse salami with cracked pepper. Not to upstage the meat but the accompanying roasted peppers from northern Argentina, the charred asparagus, sweet potatoes, and crisp fries were ridiculously good too. If you missed the awards, catch a replay of the ceremony on theworlds50best.com! Don Julio: No. 1 on Latin America’s 50 Best @theworlds50best @donjulioparilla @pablojesusrivero #worlds50best #latam50best #50besttastehunter #parilla #asado #steakhouse #skirtsteak #sirloin

For the first time in the history of Latin America’s 50 Best Re Read More

349 17

A week into our second lockdown and we are feeling that restless Read More

77 16
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood
Big congratulations Narda Lepes on being named Latin America’s Best Female Chef! Her restaurant Narda Comedor in Buenos Aires brims with fresh ingredients and vibrant flavours that is heavy on seasonal fruits and vegetables. Chef is an advocate of healthy eating and ensures products used in the restaurant are obtained from sustainable and ethical sources. We visited the morning after Latam 50 Best last year, and although it feels like a million years ago we certainly have not forgotten Chef’s creative and equally delicious comfort food accompanied by warm service. The menu is designed with sharing in mind and though we were able to taste a number of dishes, our selection was only a snapshot of the extensive offerings! Highlights were the incredibly flavourful wedge style salad with green goddess dressing; potato puree with confit onions (Chef’s favourite, we were told); sweet potato prepared like mapo tofu; and dulce de leche with a baklava inspired pastry layered in raspberry. Swipe through to see it all, and mark your calendars for this year’s edition of Latin America’s 50 Best on Dec 3. Narda Comedor: Latam’s Best Female Chef Narda Lepes; No. 50 on Latam’s 50 Best @theworlds50best @nardalepes @nardacomedor #latam50best #worlds50best #50besttastehunter #nardacomedor #nardalepes #freshfood

Big congratulations Narda Lepes on being named Latin America’s Read More

307 11

Our last visit to Asia and last lunch in Singapore at Odette duri Read More

305 25
The end of one of our best meals this past year. Since we have not been able to travel, the memories of all our delicious lunches and dinners abroad seem much more vivid (anyone else feel that way too?) We cannot wait to return to Italy when we have the chance -to see more, to taste more, and to explore more. Grazie mille Riccardo and Giancarlo for and incredible evening, fingers crossed we see you on the Gardone Riviera soon! Lido 84: Miele’s One to Watch 2019; No. 78 on The World’s 50 Best 51-100 List; 1* Michelin #worlds50best #50besttastehunter #50bestforrecovery #michelinstar #finedining #tastingmenu #lido84 #gardoneriviera #lakegarda

The end of one of our best meals this past year. Since we have no Read More

464 24

We are really enjoying the Terroir Symposium so far and are thril Read More

307 24
More sweets that we welcomed with open arms. First, a crunchy chocolate cake with 85% cocoa cream on the interior that was torched at the table giving a burnished caramelization. Then came a sweet brittle made from lemon, turmeric, and salted almonds that was light and crisp (also impossibly hard to share!) Lastly from the Grande Dessert Cart was chewy candied fruit and nuts, and pulled taffy of peanut butter, honey, and orange juice – both whimsical and delicious, swipe to see! Lido 84: Miele’s One to Watch 2019; No. 78 on The World’s 50 Best 51-100 List; 1* Michelin #worlds50best #50besttastehunter #50bestforrecovery #michelinstar #finedining #tastingmenu #lido84 #chocolatecake #brulee #candy #fruitandnut
More sweets that we welcomed with open arms. First, a crunchy chocolate cake with 85% cocoa cream on the interior that was torched at the table giving a burnished caramelization. Then came a sweet brittle made from lemon, turmeric, and salted almonds that was light and crisp (also impossibly hard to share!) Lastly from the Grande Dessert Cart was chewy candied fruit and nuts, and pulled taffy of peanut butter, honey, and orange juice – both whimsical and delicious, swipe to see! Lido 84: Miele’s One to Watch 2019; No. 78 on The World’s 50 Best 51-100 List; 1* Michelin #worlds50best #50besttastehunter #50bestforrecovery #michelinstar #finedining #tastingmenu #lido84 #chocolatecake #brulee #candy #fruitandnut

More sweets that we welcomed with open arms. First, a crunchy cho Read More

483 16

Alle Rechte vorbehalten © 2018 - Keepface DMCC

Nutzungsbedingungen / Datenschutzerklärung / Service-Abonnements
×